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White chocolate & raspberry blondies
White chocolate & raspberry blondies
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Berry-filled blondies bursting with sweetness.
Ingredients:
  • Melted butter, to grease
  • 200g white chocolate, coarsely chopped
  • 150g butter, chopped
  • 100g (1/2 cup) caster sugar
  • 150g (1 cup) plain flour
  • 100g (1 cup) hazelnut meal
  • 3 eggs
  • 120g fresh raspberries or frozen raspberries
  • Icing sugar mixture, to dust
  • Double cream, to serve
  • Fresh raspberries, extra, to serve
Instructions:
  • Preheat your oven to 160C and brush eight 150ml-capacity Texas muffin pans with a touch of melted butter for a perfect greasing.
  • In a large heatproof bowl, melt the chocolate and butter over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until smooth. Let cool slightly.
  • In a large bowl, mix the sugar, flour, and hazelnut meal. Add the chocolate mixture and eggs, stirring until just combined. Divide the batter in half into prepared pans. Top with raspberries and cover with the remaining batter ensuring the raspberries are fully covered.
  • Bake in the oven for 35-40 minutes or until a skewer inserted into the centers comes out with crumbs clinging to it. Let it rest in the pans for 10 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve with double cream and extra raspberries.

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